Here and there in the book, Nell prepared delicious dishes.  But she only generalized amounts of ingredients.  Several readers have asked for the recipes to be included in the next book and specifically inquired about Spicy Shrimp Pasta.  I’ve written it here.  I hope you give it a try.  It’s one of my favorites.

Put the first eight ingredients on a plate and set aside.

2 tablespoons chopped fresh basil

1 tablespoon dried thyme

1 tablespoon salt

1 tablespoon pepper

1/2 tablespoon crushed red pepper flakes

2 teaspoons ground white pepper

1 cup chopped green onions

1 cup chopped parsley

2 cups heavy cream

2 cups half and half

1 1/2 pounds peeled and deveined shrimp

2 cups grated Parmesan cheese

2 pounds penne pasta

1. Cook the pasta in a large pot of boiling water until al dente.

2. Saute the shrimp in garlic in a large skillet about two minutes per side.  Remove from heat.

3. Cook cream/half and half in the shrimp skillet over medium heating, stirring constantly.  When it looks like it is almost ready to boil, reduce heat, and add the items from the plate.  Simmer until thickened, about 8 minutes.

4. Stir in the shrimp and cheese at the end, so the shrimp doesn’t become tough and the cheese doesn’t curdle.  Be sure and blend well.

5. Serve over pasta.

***The last time I made this, I had a lot of sauce left over.  I had some leftover quinoa and mixed it into the sauce.  It made a thick and rich soup.